Improvement of kondol (Benincasa hispida) candy
Removal of citric acid, reduction of soaking time in lime solution and lowering of syrup concentrated improved the quality of kondol candy.
Dades bibliogràfiques
| Autor principal: |
Barit , Ivy Mar V. |
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| Format: | Thesis
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| Idioma: | English |
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| Publicat: |
2001.
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| Matèries: | |
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